The best Buddha bowl | Chickpea scramble breakfast bowl

By Alannah | Kale Mary
July 16, 2017
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Author Notes: Tell us about your recipe.Alannah | Kale Mary

Serves: 2

  • 3 tablespoons aquafaba
  • 1 can chickpeas
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sweet smoked paprika
  • 3 tablespoons nutritional yeast
  • Salt and pepper, to taste
  • 2 spring onions, roughly cut
  • 4 garlic cloves, minced
  • 1/4 lemon, juiced
  • 2 cups baby spinach, roughly sliced
  • Seeds from 1 fresh pomegranate
  • 1 small sweet potato, roughly chopped and roasted, to serve
  • 1/2 avocado sprinkled with black and white sesame seeds, to serve
  • 1/4 head leftover cooked cauliflower, to serve
  1. Add aquafaba, chickpeas, turmeric, cumin, paprika, nutritional yeast, and salt and pepper to a bowl and mash until only a small amount of chickpeas are still whole.
  2. Heat some oil in a saute pan over a medium heat. Add spring onions and garlic cloves and cook until browning and fragrant. Add the chickpea mix and lemon juice, and let cook for 2 minutes.
  3. Add the spinach and mix through. Cook for a further 5-8 minutes, until spinach has wilted.
  4. Divide the chickpea mix into two bowls and add the pomegranate seeds. Add the leftover cauliflower, sweet potato and avocado, and serve.

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